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                  GUVEC OR TURLU - VEGETABLE CASSEROLE

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Vegetables
               Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                    Long eggplants -- -OR-
  1       md           -Oval eggplant
                       Salt
  4       sm           Zucchini
  3       sm           Sweet green peppers
250       g            Okra -- optional
250       g            Green beans
  4       sm           Tomatoes, ripe, peeled
    1/2   c            Olive oil
  3       sm           Onions -- sliced
  2                    Garlic cloves -- crushed
    1/4   c            Chopped parsley
                       Freshly ground black pepper
    1/2   c            -Water

 There is some confusion about the name of this dish.
 To the Turks, Turlu is a lamb or chicken and vegetable
 casserole.  Yet in other countries of the region Turlu
 is prepared as an all-vegetable casserole, with cooks
 admitting to it being a Turkish dish.  Guvec on the
 other hand is a casserole of meat or poultry and
 vegetables, or vegetables on their own.

 Oven temperature: 180 C (350 F) Cooking time: 1-1/2 to
 2 hours

 Remove stem from eggplant, wash well then peel off 1
 cm (1/2 inch) strips of skin lengthwise at intervals
 giving a striped effect.  Cut long eggplants in 1 cm
 (1/2 inch) slices; oval eggplant should be quartered
 lengthwise, then cut into chunky pieces.  Spread
 eggplant on a tray and sprinkle liberally with salt.
 Leave for 30 minutes, then pat dry with paper towels.

 Trim zucchini and cut into 4 cm (1-1/2 inch) pieces.
 Remove stem and seeds from peppers and quarter.  Wash,
 trim and (if desired) de-fuzz okra. Soak in vinegar to
 remove slime.  Drain.

 String beans if necessary and slit in half (French
 cut).  Slice tomatoes.

 Heat half the oil in a frying pan and fry eggplant
 until lightly browned. Remove to a plate - do not
 drain.

 Add remaining oil to a pan, add sliced onions and fry
 gently until transparent.  Stir in garlic, cook 1
 minute, then remove pan from heat.

 Place a layer of eggplant in the base of a casserole
 dish.  Top with some of the zucchini, peppers and
 beans.  Spread some onion mixture on top and cover
 with tomato slices.  Sprinkle with salt, pepper and
 some of the parsley.  Repeat until all ingredients are
 used, reserving some tomato slices and parsley.

 Place prepared okra on top if used and cover with last
 of tomato. Sprinkle with parsley, salt and pepper and
 add water and oil drained from eggplant.

 Cover casserole and cook in a moderate oven for 1 to
 1-1/2 hours until vegetables are tender.  Serve from
 casserole as an accompaniment to roast or grilled
 meats or poultry.  Often this is served as a light
 meal on its own; bread and peynir (feta) cheese are
 then served with it.

 Source: The Complete Middle East Cookbook - by Tess
 Mallos
 :       ISBN: 1 86302 069 1



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